Repository logo
 
No Thumbnail Available
Publication

Composition and isolation of goat cheese whey oligosaccharides by membrane technology

Use this identifier to reference this record.
Name:Description:Size:Format: 
19712307.pdf398.94 KBAdobe PDF Download

Advisor(s)

Abstract(s)

The present research aimed investigates the characterization and concentration of oligosaccharides naturally present in goat cheese whey obtained from two types of goat milk. The goat cheese whey was processed by a two-step cross-flow filtration process and a hydrophilic interaction chromatography – Ultra-Performance Liquid Chromatography coupled to a High Definition Mass Spectrometry. A Quadrupole Time-of-Flight (HILIC UPLC-HDMS-Q-TOF) method was used to identify and measure five different oligosaccharides in the samples. A final product with recovery of 63–96% of oligosaccharides was obtained when compared with the original whey. These components indicate that goat whey can be used as a source of oligosaccharides with potential functional and possible application for human nutrition.

Description

Keywords

Caprine whey Oligosaccharides Lactose Ultrafiltration Nanofiltration

Citation

Sousa, Yasmim R.F., Araújo, Daline F.S., Pulido, Javier O., Pintado, Maria Manuela, Martínez-Férez, Antonio, Queiroga, Rita C.R.E. (2019). Composition and isolation of goat cheese whey oligosaccharides by membrane technology. International Journal of Biological Macromolecules, 139, 57-62

Research Projects

Organizational Units

Journal Issue